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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Juanita's Corn Bread Dressing Recipe

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This recipe for Juanita's Corn Bread Dressing is from The Nichols Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Recipe Cornbread - Prepared,
4 slices bread,
1 1/2 cups finely chopped onion,
1 1/2 cups finely chopped celery,
1/2 cup finely chopped parsley,
1/3 cup butter or margarine,
2 to 3 teaspoons poultry seasoning,
1 teaspoon dried sage,
2 eggs,
2 cups chicken broth or 2 cans chicken broth
Directions:
Directions:
Saute onion and celery in margarine until tender. Break up breads in a large bowl and toss together with onion and celery. To this mixture, add the remaining ingredients and mix well. Spoon into lightly greased 13x9x2" baking dish and bake at 325 degrees for 1 hour or until golden brown. May be covered for half the cookingtime to prevent drying out.

 

 

 

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